Eggplant Rogan Josh
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Eggplant Rogan Josh
Recipe by Diana Chan
Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
2 bay leaves
6 cardamom pods
1 cinnamon quill
½ brown onion, sliced
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1 teaspoon garam masala
1 jar Patak's Rogan Josh Curry Paste
1 red capsicum, de-seeded and sliced into 1 cm thick strips
2 tomatoes, chopped
1 eggplant, chopped and salted
Salt, to taste
To garnish
1 green chili, finely sliced
A handful of chopped coriander
1 tablespoon Jalna Organic Biodynamic Dairy Yoghurt
Method
Heat the extra virgin olive oil in a large pot over medium heat. Add the cumin seeds, bay leaves, cardamom pods, and cinnamon quill, cooking until fragrant.
Add the sliced brown onion, grated ginger, and grated garlic to the pot. Sauté until the onion becomes translucent. Stir in the garam masala and Patak's Rogan Josh Curry Paste, mixing well to combine.
Add the red capsicum and chopped tomatoes, cooking for a few minutes until they start to soften. Incorporate the salted eggplant, stirring to coat everything in the spices. Season with salt to taste.
Allow the mixture to simmer until the eggplant is tender and the flavours meld together.
Serve the Rogan Josh hot, garnished with finely sliced green chili, chopped coriander, and a dollop of Jalna Organic Biodynamic Dairy Yoghurt. Enjoy
